Chef Andy’s Pulled Chicken Flatbread
For the Chicken:
- 2 x Cranstons Chicken Supremes
- Gordon Rhodes BBQ Rub (2 x Tablespoons)
- Great British Sauce Co BBQ or Cottage Delight Smoked Hickory BBQ Sauce (4 x Tablespoons)
and the rest:
- Flatbread x 2
- Sliced red onion
- Avocado (x 1, sliced)
- Halloumi (deep fried or grilled)
- Coriander (Finely chopped)
- Chilli Flakes
Rub Chicken Breasts in 2 tablespoon of BBQ rub
Sear chicken breasts in oven proof pan, with a little oil, until lightly golden on all sides. Place in oven for 20 minutes at 180c until thoroughly cooked.
Whilst the chicken is cooking, finely chop the red onion and coriander and save for later. While you’re at it, slice the avocado too!
Take the chicken out the oven and pull with 4 tablespoons of BBQ sauce.
Cut halloumi into wedges and pop into the heated fryer until golden or grill for 5 minutes on each side.
Grill flatbreads for 2 minutes on each side or until warmed through.
Add a tablespoon of BBQ sauce to each flatbread. On top, add the onion and avocado then the
pulled chicken and halloumi. Sprinkle chilli and coriander on the top to garnish.